View Pit Stop page for race #96 by mcrockett — Ghost race
View profile for Master (mcrockett)
Official speed | 95.51 wpm (55.28 seconds elapsed during race) |
---|---|
Race Start | February 15, 2015 8:43:23pm UTC |
Race Finish | February 15, 2015 8:44:18pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. supkylejohnson (103.39 wpm) 4. xxneoxx (74.87 wpm) |
Accuracy | 98.0% |
Points | 0.00 |
Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |